Tofu Stew Recipe

  Thai Stew

2 lb defrosted tofu, water squeezed out
3 C vegetable stock
1/4 - 1/2 t crushed black pepper
2 or 3 carrots, halved lengthwise and cut into chunks
2 or 3 turnips, quartered
2 onions or leeks, quartered
1 minced clove garlic
pinch of savory and marjoram

1/2 c water
1/2 c soy sauce/tamari
(or 3/4 c water and 1/4 c soy sauce)
3 T oil
1 1/2 T vinegar
1/2 tsp. garlic powder (or a crushed clove)

You can substitute whatever vegetables you'd like in this stew. Also, cubed marinated seitan can be used instead of the tofu.

Cut tofu into cubes and marinate - bake until brown or cook on top of stove until browned - add leftover marinade to stock - cook vegetables in stock for approx. 10 min. - add tofu - mix together 1/2 C more stock, 4 T whole wheat flour - blend to smooth paste and add to stew - stir well and simmer for 10 min. - salt to taste

Tofu Stew

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